Chef Jianwei Lee, who has previously worked for various renowned restaurants in countries like China, Dubai and Turkey, was welcomed with open arms as he started his tenure at the WelcomHotel Sheraton in the national Capital.
Chef Lee’s cooking career took flight at the young age of seventeen. Although he faced his fair share of hurdles and setbacks, he never gave up on his dream of becoming a chef. He describes his journey as concoction of spicy, sweet, sour and bitter tastes of life, marked by dashes of failure and success. “One should not give up, be it life or food”, said Lee.
He feels that there are four important things that a chef must take into consideration. The quality of the food being prepared, kitchen safety and hygiene are at the top of his list, closely followed by good customer service and team work in the kitchen.
Lee has garnered expertise and experience in Schezwan, Cantonese, Shanghai and Jiangsu cuisines. While Tomato soup is hugely popular amongst the French, the Italians prefer Pasta. Whereas Sushi and Dimsums are the sumptuous delicacies of Japan and China respectively.
As his parting advice to young chefs, Lee says, that any process is much more important than the result. For him, nothing beats the joy of setting foot in the kitchen every morning and seeing happy smiles on the faces of his customers as food is served.
Sticky Rice
with Mango Coconut
(Sweet Into Your heart)
Ingredients:
Sticky Rice-250gm
Water-100ml
Low Fat Milk: 30ml
Sugar: 20gm
Red Bean Paste: 40gm
Cocunut Water: 70gm
Coconut Powder: 30gm
Mango: 10gm
Method:
Steam the sticky rice and water together for 15 minutes. Take a pan/wok, pour low fat milk, sugar, red bean paste, coconut water and coconut powder and mix well. Bring to boil. Take a a martini glass, assemble the ingredients together and garnish with fresh mango. Chill the dessert for 20-30 mins, garnish with mint leaves and serve.